Norwegian Potato Lefse

Thin Norwegian potato flatbreads cooked on a dry griddle until speckled with brown spots. Made from riced boiled potatoes — they need to be completely cold before you mix the dough. Soft and pliable when warm, best served spread with butter and sugar. A grooved rolling pin and lefse stick are traditional, but a smooth pin and palette knife work fine.

Costs are estimated average UK prices and may vary.